Roasted Red Pepper Soup

Preheat the oven to 400 degrees.

Place the red bell peppers and garlic on a baking sheet, spaced out to avoid steaming.

Drizzle with olive oil and season with salt and pepper.

Roast in the oven for about 30 to 40 minutes.

In a medium saucepan over medium heat, heat a few tablespoons of olive oil.

Add the finely chopped sweet onion and sauté for about 3 to 5 minutes until translucent and soft.

Add the sun-dried tomatoes and sauté for another minute.

Deglaze the pan with the white wine and cook for about 2 minutes.

Once the peppers are roasted, add them and the garlic to the saucepan.

Pour in the chicken stock and bring to a simmer, letting it simmer for about 10 minutes.

Add the heavy cream and blend until smooth using an immersion blender or a stand blender in batches.

Bring the pureed soup back up to a simmer and adjust seasoning with salt and pepper.

Ladle the soup into a bowl, add a swirl of cream, and garnish with greens.

Equipment Needed

Spice Level:

Dietary